Sunday, April 29, 2012

C x 5

C x 5. Carrot Cake Cupcakes with Cream Cheese Frosting. Yep. Made these for a birthday party, took the leftovers to set the next day (never hurts to win over a director with a cupcake), and left the extra frosting in the fridge for myself.

2. Beat sugars, oil and eggs until well blended. Add in flour, baking soda, baking powder, salt, cinnamon and nutmeg and mix well, once again. Really, I'm never going to tell you not to mix well, unless you're making a pie crust. Add carrot and pineapple and mix well.

3. Fill muffin cups almost full. Bake at 350 for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let cool completely before frosting.

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Foodie Speak

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." --Alice May Brock

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." --Julia Child

"And by the way, your food obsession is not as endearing as you might think it is. Like being in a Cathy cartoon that just won't end." --Wesley Snipes, 30 Rock

"Here's how you remember the difference between 'desert' and 'dessert': Dessert gets two esses because desserts are extra sweet!" --my second grade teacher

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." --Jim Davis